Recipe: Caramelised Onion Chutney

This is another one of those recipes that’s not so much a recipe as a way of creating something supremely tasty from only three ingredients plus time and some heat.

Get a large pan or saucepan onto a high heat. Allow the pan to heat fully before adding a lug of olive oil, turning the heat down and adding all the chopped onions. Stir them well until the heat has gone down in the pan and they stop sizzling.

Next cover the pan of onions and leave over a very low heat for thirty to forty five minutes, stirring occasionally, until all the liquid has disappeared. Now add a glug of a good balsamic vinegar, stir this in and leave it for ten minutes until this too has disappeared and repeat this last step again, adding more Balsamic Vinegar, stir it in well and leave over a low heat until all the liquid has evaporated.

Now you’re ready to serve, hot over a freshly cooked burger or steak; or if you allow this to cool it can be stored in a refrigerated, sterilised glass jar for about a month, to be used cold on sandwiches or salads or reheated.

Tried this recipe at the weekend, but used red onions, turned out really great and was gobbled in the space of three days as part of various sandwiches and salads, and just as a general condiment. Thanks George.